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Radio Nowhere posted:I have that book on my wish list, any good? I have it. It is. I have yet to make any recipes out of it, but it's a nice book to have on the shelf.
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Mar 8, 2021 17:09
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my only experience with it has been with 'chovies and olives as the basis of the 'salty, meaty components' (essentially), adding sardines seems heretical to me but not outside the realm of possibility. I'd steer towards using a small amount of pan-fried pancetta, first and then adding extra capers and cheese myself, just because I think the 'dines are going to make it mooshy and weird. My opinion of it was always that it should be a salty, fish flavored sauce without being gunked up by what 'dines can do, but of course that's your preference and what you've got available and want. It should be one of those cripplingly intense sauces that just coat the thick pasta and impart the flavor, without fish gloop getting in the way, just the sauce flavoring the pasta with the above, but again that's me. (this is not a condemnation of the 'dine. I love the 'dine) Namaste. Big Beef City fucked around with this message at 17:55 on Mar 8, 2021 |
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Mar 8, 2021 17:50
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I regularly add a can of decent tuna in olive oil to puttanesca if I've got it in the pantry and I don't see why the right can of dines wouldn't be even better. The wrong can, though...
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Mar 8, 2021 17:54
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I'd also recommend using Thai fish sauce as a bit of seasoning in it to really kick that poo poo up, but, again, just me. if you watch the recipe I posted above and thought, "I could toss in a half tin of baby clams towards the end", I think...no one would blame you. Serve that with some rustic garlic bread and a good ceaser salad and some steamed broccolini? ... you gonna argue w/dat? however this isn't GWS. I'm just saying maybe no 'dines INSTEAD of chovies in your puttanesca is all Big Beef City fucked around with this message at 19:27 on Mar 8, 2021 |
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Mar 8, 2021 18:00
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i agree
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Mar 11, 2021 07:00
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poverty goat posted:I regularly add a can of decent tuna in olive oil to puttanesca if I've got it in the pantry and I don't see why the right can of dines wouldn't be even better. The wrong can, though... I use the boneless and skinless sardines for this. Basically when they're on a big sale. Its like oily tuna!
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Mar 12, 2021 18:45
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Finally found some Red Boat fish sauce in a store. Gonna splash everything with it.
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Mar 14, 2021 22:54
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Look Sir Droids posted:Finally found some Red Boat fish sauce in a store. Gonna splash everything with it. This is quite literally the 'garum' that all the ancient roman recipes talk about
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Mar 14, 2021 23:46
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well, arguably. +/- sugar and a little fermentation but it's as close as we know of, and it's essentially as common as 'pass me the salt' for almost 1000 years, so, enjoy.
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Mar 14, 2021 23:48
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Is Red Boat worth it? Mite try it next time I need fishy sauce. I guess I don't really use fish sauce is vast enough quantity for it to be expensive.
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Mar 14, 2021 23:59
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Red Boat is good, but IMO any bog-standard fish sauce will be fine if you're doing long cooking instead of adding it to the end. Speaking of garum, I'm reminded of this video: https://www.youtube.com/watch?v=5S7Bb0Qg-oE
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Mar 15, 2021 00:14
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Android Apocalypse posted:Red Boat is good, but IMO any bog-standard fish sauce will be fine if you're doing long cooking instead of adding it to the end. That was fun. Considering making quick garum out of surf perch now. Hrm.
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Mar 15, 2021 17:16
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https://youtu.be/tXh_VT5ygOY
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Mar 16, 2021 00:12
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J.S. Townsend & Tasting History are pro-clicks.
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Mar 16, 2021 01:44
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it's oscar o'clock
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Mar 21, 2021 18:48
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cmon son wheres your Dx4 rule?? Dads Dont Dirty Dishes
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Mar 21, 2021 18:55
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don't worry i'm using that plate tomorrow
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Mar 21, 2021 19:02
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I'm not convinced that is a plate and not a terra cotta saucer such as is stuck underneath house plants
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Mar 22, 2021 00:00
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Yeah, that's how I drain the oil out.
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Mar 22, 2021 09:16
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listen up kids cause there's a new canned fish in town  was kinda spendy, but worth the experience. super buttery, more so than can be accounted for by its swimming in olive oil. not real fishy, not salty not smokey. mostly just buttery. meat was about midway between like, soul and tuna, mostly real light but with, like, a finish of density. that the can was exactly half a fish was also kinda cool. it's way down on the list of considerations for tinned fish, but the bream does have some aesthetic swagger to it
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Apr 3, 2021 06:00
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Huh. SeaBream is considered one of the best fresh eating fishes in the Med. I’ve had it a few times fresh and it’s been excellent.
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Apr 3, 2021 11:42
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now find us amberjack or buri in a can
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Apr 3, 2021 19:55
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didn't we have a canned buri thread controversy last year?
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Apr 3, 2021 21:08
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Did you guys know that there is a Portuguese fish tin museum? https://conservasdeportugal.com/category/cans-embalagens/ Some cool lookin deen cans
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Apr 8, 2021 15:16
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Corner store is out of sardines. Seem to have replaced them with these weird things  ‘Dine sized tins of tuna with stuff like beans, onions, red peppers, “leafy greens” I guess dump it on rice? Strangely curious to try one out even though I try not to eat canned tuna
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Apr 9, 2021 01:37
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one of each. the nicoise one on lettuce/greens, the thai one on rice and the aztec one on a tortilla
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Apr 9, 2021 01:44
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Apr 11, 2021 23:10
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Do not need to point the gun cos I am DOWN
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Apr 11, 2021 23:12
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Had some Seasons from Costco on toasted homemade baguette with homemade pickled onions. If only I could make the dines themselves, alas, I am landlocked 
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Apr 11, 2021 23:37
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Keith Atherton posted:Corner store is out of sardines. Seem to have replaced them with these weird things They're good but too pricey. I like them as a hiking or camping snack though. The nicoise one is best imo.
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Apr 12, 2021 05:09
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made some extremely delicious emergency dinner from a tin of Nuri dines in tomato sauce and ate it out of the pan in front of the stove 
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Apr 22, 2021 03:03
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GOOD
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Apr 22, 2021 03:13
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poverty goat posted:made some extremely delicious emergency dinner from a tin of Nuri dines in tomato sauce and ate it out of the pan in front of the stove Speaking of Nuri, apparently summer asian grocery stores are able to sell them for less than other store's wholesale costs. quote:What I suspect is that they first found distribution in the USA through the Asian grocery channels, became a cult favorite, would like to be mainstream, attempted to set up distributors who could do that, saw little success, rebranded a couple of times/ways, changed angles without undoing anything that had been done, and is now a proper tangle of channels and policies that mostly don’t conflict but result in wildly inconsistent pricing structures. That's from Rainbow Tomatoes. Y'all should definitely check out their sardine store: https://rainbowtomatoesgarden.com/index.php/product-category/conservas/ 205 types of canned seafood from $4-$66.
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Apr 22, 2021 03:22
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gonna get some nice rye, and pickled herring and make smørrebrød!!!!!!
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Apr 22, 2021 17:38
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we need our own importer what thread would i be most likely to find a portuguese goon in
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Apr 22, 2021 17:42
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I just noticed that dog in the last picture and I hope he got a taste
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Apr 22, 2021 17:46
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what kind of bread goes best with dines?
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Apr 27, 2021 01:51
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if i was forced by jesus to choose ONE then crusty baguette
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Apr 27, 2021 01:59
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Bullfrog posted:what kind of bread goes best with dines? The kind you have readily available. I ran out of my homemade bread and had to use store-bought stuff like some goddamn plebian.
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Apr 27, 2021 02:00
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sourdough or rye
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Apr 27, 2021 02:17
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